Kerri’s Bacon & Cheese Bread

by Kimberly Hickok

What do you get when you mix bread with a savory oil and herb blend, bacon and cheddar cheese? Kerri’s Bacon and Cheese Bread. My sister, Kerri, cooks for a crowd every day. She’s got four kids, and growing kids are ALWAYS hungry. When we get together my sister always makes a yummy, crowd pleasing dish.

This bread is really delicious and is a wonderful Game Day treat. I am so glad she said I could share this with you all. This recipe is really easy to put together. I hope you give it a try.

Bacon Bread

Kerri’s Bacon & Cheese Bread
Serves 8-10 as an appetizer
30 minutes to prep; 30 minutes to cook
1 large Tuscan loaf
1/4 cup olive oil
1/4 cup butter (1/2 stick)
1 tablespoon fresh herbs, rosemary and thyme, finely chopped
2 cloves garlic, grated
1 package of bacon
8 ounce block of cheddar cheese, cut 1/8″ thick and into 1″ wide pieces
2 green onions, thinly sliced

Preheat the oven to 375F. Place the bacon on a rimmed baking sheet and bake until crisp, 25-30 minutes, turning once after 15 minutes. Once it’s crispy, drain, crumble and set aside.

While the bacon is baking, melt the oil and butter. Add the fresh herbs and garlic. Set aside. Slice the Tuscan loaf into 1″ sections being careful not to cut all the way through the bottom. Place a sheet of foil on a rimmed baking sheet and place the bread on top. Carefully separate the bread sections and spoon about 2/3 of the herb-butter mixture into the bread. Then carefully insert the cheese strips into the sections. Add the rest of the oil – and if you’re feeling like living on the edge, you can also add a little of the bacon drippings to the remaining oil mixture. Top with the crumbled bacon. Wrap tightly with foil and bake for 15 minutes. Unwrap, top with the green onions and continue baking until brown on top.

Serve immediately. It’s best warm. Trust me, it won’t last long. You’re welcome in advance.

Bacon and Cheese Bread

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